vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringues
From The Times cook book, no. 2, 1905
Serves 1
Larger shells can be filled with whipped cream.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
518Calories
16 gProtein
116 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories518 kcal
Protein16 g
Carbohydrates116 g
Sugars113 g
Total Fat0.4 g
Sodium1.1 mg
Potassium2.3 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Riboflavin (B2)0.6 mg
Water129 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 123. The excerpt below is the record exactly as published.
MERINGUES. Mrs. C. C. Hall, Hollywood, Cal.— To the whites of three eggs beaten very stiff add nine tablespoonfuls granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.